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Boric acid

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Article
Problem statement: Boric acid is a pesticide usually used to kill mites, fungi, plants and insect including fleas, termites, cockroaches and wood decay fungi. Besides, it was also used in many fields such as food preservative, in newborn baby's nurseries and antiseptic. Many reports indicated that boric acid poisoning occurred due to the misuse of household product and illegal use of boric acid in food product. In this study, the concern issue was the usage of boric acid that may lead to boric acid poisoning. Approach: This review had shown some information for boric acid such as its usage, the existent method for detection of boric acid in food. Besides, this review also discussed about the toxicology and pharmacokinetic of boric acid and the health impact of boric acid on human and animal. Result: Previous studies showed that food products such as yellow noodles contain boric acid. The boric acid level in most foods was different among the factory and the production period. It is due to the lack of standard measurement during the processing. Conclusion: Since boric acid was harmful to human health and may cause poisoning, hence, the control and the awareness of the usage of boric acid especially in food should be increased. There are numerous methods available for quantification of boric acid such as mannitol titration technique, colorimetric method. Accordingly, the analysis of boric acid is essential.
Article
Combined method of the extraction of borate with 2-ethyl-1, 3-hexanediol (EHD)/CHCl3 solution, and the color development by use of protonated curcumin was successfuly applied to the determination of borate in food. Conditions obtain low blank value, reliability and reproducibility were examined, and the following procedure was established. Solid sample was pretreated with dry-ashing method. The sample solution was acidified and extracted with 10% EHD solution. In the case of aqueous sample, the sample was acidified and extracted with the EHD solution dircetly. To an 1 ml aliquot of the EHD extract, 1 ml of 0.1 % curcumin/acetic acid solution and 0.5 ml of concentrated sulfuric acid were added. The reaction mixture was allowed to stand for 30 min at room temperature. The curcumin was protonated and allowed to react with boric acid in this period. Then, ethanol (25 ml) was added to the reaction mixture to decompose the excess protonated curcumin, and the absorbance of resulting solution was measured at 550 nm. Common ions other than fluoride ion did not interfere. The interference from fluoride ion up to 100µg/ml was negligible in this extraction. When the presence of large amounts of fluoride ion, the addition of lanthanum ion was more effective than that of zirconium ion for the masking of fluoride ion. © 1983, The Pharmaceutical Society of Japan. All rights reserved.
A method for determination of boric acid in foods using chelating extraction with 2-ethyl-1, 3-hexanediol and protonated curcumin. Eisei Kagaku 29:323-328 (in Japanese with an English abstract)
  • Fukui S
A method for determination of boric acid in foods using chelating extraction with 2-ethyl-1, 3-hexanediol and protonated curcumin
  • S Fukui
  • S. Fukui